KETO-LOCA® Dark Chocolate Ricotta Biscuits

KETO-LOCA® Dark Chocolate Ricotta Biscuits

These Italian Ricotta Cookies are super soft, super easy to make and absolutely delicious. 

Ingredients for 10 pieces

  • 25 g soft butter (from the fridge)
  • 40/50 gr ‘sugar’ - erythritol
  • 1 egg
  • 1 tsp rind of a lime
  • 1/2 tsp amaretto extract
  • 70 g ricotta cheese
  • 1/2 tsp coconut flour
  • 180 gr almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch of salt
  • 1/2 bar KETO-LOCA® Dark Chocolate

Get baking!

  1. Mix the butter and sugar together first, then add the egg. Mix everything together well.
  2. Add the zest of the lime, vanilla extract, the ricotta and all the dry ingredients. Mix everything together well.
  3. Heat the oven to 165gr and line the baking tray. On this go 10 small rounds and press them slightly flatter.
  4. Put the biscuits in the oven for 15 -18 min.They will stay a little soft but should come off the baking sheet.
  5. When the biscuits cool, melt the KETO-LOCA® chocolate au bain-marie and dip each biscuit in the chocolate.
  6. Top with some pistachio nuts and (shredded cranberries) 

Enjoy!

 Recipe by Ketomorfose

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